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Category: Vegetables (Page 26 of 39)

Mustard Onion Sauced Cornish Hens Recipe

Ingredients:
2 (1 to 1-1/2 pound) Cornish Hens
2 tablespoons olive oil
1 teaspoon kosher salt or 1/2 teaspoon regular salt
1/2 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 medium garlic clove, minced
3 tablespoons white wine
1-1/2 tablespoons whole-grain mustard
1 teaspoon minced fresh thyme

Instructions:

Heat oven to 425 F. Arrange hens breast side up on a broiler pan. Drizzle 1 tablespoon of the oil over the hens, spreading over entire surface. Sprinkle with salt and pepper. Bake 20 minutes.

Meanwhile, heat remaining tablespoon oil in a small skillet over medium heat. Cook onion 5 minutes, until translucent. Add garlic and cook 1 minute more. Add wine and boil 30 seconds, stir in mustard and thyme and remove from heat.

Reduce oven temperature to 350 F. Spoon sauce over breasts of hens. Bake 10-20 minutes more until juices inside the thigh joint run clear when pierced with a knife.

Serves 2-4.

Carb Count: 7.5 or 1.9 grams per serving.


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Chicken with Bacon, Cream and Thyme Recipe

Ingredients:
4 boneless 6 oz. chicken breasts, with skin
1 tablespoon vegetable oil
1 clove garlic, minced
8 slices bacon
8 small sprigs fresh thyme
1/2 cup chicken stock or water
1 cup whipping cream
Salt and pepper to taste

Instructions:
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.

Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.

Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned.

Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from the oven and season with salt and pepper. Let rest a few minutes before serving.

Serves 4.


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Crock Pot Chick Cacciatore Recipe

Ingredients:
3 lbs skinless chicken thighs
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
2/3 cup dry white wine
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind

Instructions:

Season chicken with salt and pepper. Put in crock pot set to high, and cover. You can also brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

Add the wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of Stevia sweetener.

Add the tomato paste and Parmesan cheese rind, and stir to combine.

Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


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Chicken Breast and Goat Cheese Recipe

Ingredients:
4 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
6 oz fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary

Bell Pepper Sauce:
Bell pepper
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Instructions:

Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn’t completely evaporate.

Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

Place chicken on serving plate and pour sauce around it.


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Marinated Chicken with Wild Mushroom Skewers Recipe

Ingredients:
5 skinless, boneless chicken breasts, cut into 1″ pieces
1 pound wild mushrooms, cut into 1-1/2″ pieces (shitake, Portobello or crimini)
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly chopped sage leaves
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
24 5–6″ wooden or bamboo skewers soaked in water for at least 30 minutes

Instructions:

Preheat grill to high.

Place all ingredients in large bowl and marinate for at least 10 minutes. You can marinate up to two hours before grilling.

Place three pieces of chicken and two pieces of mushroom on each skewer, alternating between each.

Place skewers on hot grill for about three minutes on each side, turning once.


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Chicken Goulash with Paprika Recipe

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 tablespoon butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 tablespoon sour cream

Instructions:

Preheat oven to 450°F.

Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture the breasts and thighs.

In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water.

Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife.

Note that breasts cook faster than thighs, check those first, and let the thighs cook a few minutes longer.

Remove chicken pieces to a platter and let sit for 10 minutes.

Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.

Carb Count: 8 carbs per serving. Serves 4.


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Pepperoni-Stuffed Chicken Italiano Recipe

Ingredients:
6 boneless chicken breasts
1 package pepperoni slices
8 oz. grated Mozzarella
20 wooden toothpicks

Sauce:

1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white wine
1/4 cup olive oil
1 tablespoon freshly minced garlic
Italian seasoning to taste
Salt to taste

Instructions:

Place the oil, wine and mushrooms in a skillet and sauteed until mushrooms lose their firmness. Add the garlic, tomatoes, Italian seasoning and salt.
Allow this to simmer.

Place the chicken breast skinned-side down, and beat with a tenderizing mallet to flatten as in scallopini. layer pepperoni slices on the chicken until covered, add a layer of grated mozzarella on top. Loosely roll the breast up like a jellyroll, and place a few of the wooden toothpicks in to help the roll hold its shape. Repeat until all breasts are so prepared.

Place into chicken into your baking dish. Cover the chicken in the sauce, then bake at 350º F for 45 minutes to an hour.


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Chicken on a Shell Recipe

Ingredients:
One young chicken
Onion, sliced
One bay leaf
Blade of mace
Six peppercorns
Tablespoon butter
Half a pint of cream
Truffle
Two dozen mushrooms chopped fine
Dash white pepper
Two eggs
1/8 cup sherry

Instructions:

Into a kettle containing a quart of water put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace and six pepper-corns.

Simmer in the covered kettle for one hour and set aside to cool.

When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice.

Mix in a saucepan, over a fire without browning, a tablespoonful of butter, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken.

Let the whole stand in chafing dish until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in 1/8 cut of sherry and serve in cockle shells.


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Creamed Chicken Recipe

Ingredients:
1 large chicken for frying – cut in pieces
1 small onion – cut in wedges
1 cup heavy cream
1/2 pound button mushrooms – sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Wash the chicken, then cut into pieces, pat dry.

In a large oven proof skillet, heat about 2 tablespoons olive oil; add chicken pieces & brown well on all sides. Season with salt & pepper.

Remove chicken to a plate; add onions & mushrooms to skillet & brown slightly. Add chicken to the skillet, pour on cream, cover & place in a 350 degree oven for about 30 minutes.

[NOTE] Make sure the cream is not cooking down too fast. (If it is, lower the oven temp to 300 degrees during last 20 minutes.)

Remove cover & return to oven for another 20 minutes or until almost all the cream has cooked away.

Serve the chicken with the sauce & mushrooms spooned over top.

Serve with a side salad & a low carb vegetable.


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Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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